active readin 2active reading 2active reading 2active reading 2.pptVIP

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2017-03-18 发布于贵州
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active readin 2active reading 2active reading 2active reading 2.ppt

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Enhance your reading skills by using skimming and scanning techniques through in and out of classroom exercises Get to know the history of chocolate and its manufacture specifically Get to know how chocolate may affect people in general (e.g. positive and negative effects) Use some expressions and grammar points from the text The history of chocolate The history of chocolate Quiz on chocolate Match each expression from Column A with the appropriate explanations in Column B. Quiz on chocolate Quiz on chocolate Quiz on chocolate Quiz on chocolate Quiz on chocolate Quiz on chocolate Quiz on chocolate Work in pairs and discuss the following questions. Discussion Discussion Text organization Text Organisation Comprehending the text Read the passage quickly and answer the questions. Work in pairs and discuss the following questions. Comprehending the text Comprehending the text Comprehending the text Comprehending the text Comprehending the text Different rhetorical modes Different rhetorical modes Different rhetorical modes Interpreting the text Interpreting the text Characteristics of different writings Interpreting the text Characteristics of different writings Interpreting the text 1. Work in pairs and answer the questions about the features of the passage. 1. Work in pairs and answer the questions about the features of the passage. 1. Work in pairs and answer the questions about the features of the passage. Text evaluation After reading the passage, do you think chocolate is good or bad for you? Do you agree that chocolate gives you a similar feeling to when you’re in love? Do you find chocolate difficult to resist? If the appeal of chocolate is caused by its chemical composition, do you think chocolate should be regarded as a kind of drug? Text evaluation Text evaluation Text evaluation 3.Do you find chocolate difficult to resist? Text evaluation 4. If the appeal of chocolate is caused by its chemical composition, do you think chocolate sh